Mix well. Batter should be smooth. If needed at a bit more milk or flour. For thicker crepes, add more flour, thinner crepes, add more milk.

Cook on medium heat over the stove in a crepe pan or non-stick frying pan.

While the crepe is hot, add thinly sliced tomatoes, fresh spinach and a cheese of your choice (I prefer Parmesan, feta, etc.), red onions if desired. Drizzle with balsamic vinegar. Fold the sides of the crepe over themselves and enjoy!